Tuesday, March 8, 2016

Mango Cheesecake


  1. Graham crackers pie crust - 1
  2. Cream cheese- 2
  3. Eggs - 3
  4. Sugar - 1/2 cup
  5. Vanilla extract - 1 tsp
  6. Greek yogurt- 1/4 cup
  7. Mango purée - 1/2 cup


  1. Preheat oven to 475f heat
  2. In a mixer, beat cream cheese, yogurt , sugar and vanilla till smooth
  3. Whisk eggs in a bowl
  4. Add egg mixture to the cream cheese mixture and beat until it is well combined
  5. Pour half of the cheesecake mixture into the chilled crust
  6. Spoon over 1/4 cup of mango purée on it
  7. Pour rest of the cheesecake mixture on it and top it with the rest of mango purée
  8. Bake the cheesecake in a hot water bath for 12 minutes and then reduce the oven temperature to 350f heat
  9. Bake for 40-45 minutes till the cake is almost set, you need not wait for the cheesecake to start browning 
  10. Switch off the oven and move cheesecake to room temperature after 10 minutes
  11. Let the cheesecake reach room temperature before chilling it
  12. Refrigerate the cheesecake overnight